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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It's almost as quick to make the citrus-herb glaze that coats the chicken as it is to open a bottle of barbecue sauce-and the glaze has a far more interesting taste. Pour a Chardonnay or Sauvignon Blanc for the grown-ups; the kids should have lemonade. Finish up with watermelon and brownies. Can be prepared in 45 minutes or less. Ingredients:
1 12-ounce container frozen orange juice from concentrate, thawed |
1/3 cup dry white wine |
1/3 cup honey-dijon mustard |
2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried |
4 teaspoons soy sauce |
2 teaspoons hot pepper sauce (such as tabasco) |
1 large garlic clove, chopped |
2 7-pound chickens, each cut into 8 pieces (breasts halved if large) |
Directions:
1. Blend first 7 ingredients in processor. Set orange glaze aside.
2. Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Sprinkle chicken with salt and pepper. Grill chicken until golden, turning occasionally, about 5 minutes per side. Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer. Transfer to platter.
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